Categories: Main Dishes
Ingredients
- 1 cup Orange Marmalade
- 1 piece of fresh Ginger (about 1 inch; peeled and grated)
- 3 tablespoons Extra Virgin Olive Oil
- 6 Chicken Thighs (bone in; skin on)
- 1 1/2 cups freshly squeezed Orange Juice
- 1 cup White Wine
- 1/4 cup Brown Sugar
- Salt and Pepper to taste
- Peanuts (toasted and chopped to garnish)
Directions
-
Preheat oven to 375 degrees F.
-
Season chicken on both sides with salt and pepper.
-
In a medium bowl combine the orange marmalade and freshly grated ginger.
-
Heat olive oil over medium-high heat in a large dutch oven.
-
Place chicken skin side down and sear for 3 to 4 minutes or until skin is crispy.
-
Flip the chicken.
-
Dollop the marmalade mixture on the skin side of each piece of chicken.
-
Pour in the orange juice, wine and stir in the brown sugar just until dissolved.
-
The liquid should not cover the chicken. Remove excess liquid if necessary.
-
Place the pot in the preheated oven and cook uncovered for 40 minutes or until chicken is caramelized and cooked through to 165 degrees F.
-
Remove from the oven and allow to cool slightly.
-
If the sauce is loose, remove the chicken from the pot and reduce over a medium heat.
-
Simmer until desired consistency.
-
Serve over rice.
-
Garnish with a drizzle of pan drippings, peanuts and sliced scallions.